Hearty Vegetable Soup Recipe Crock Pot
Description
This hearty vegetable soup recipe crock pot is a great way to warm up on cold days. It’s filling, nutritious and packed with flavor. This vegetable soup is made in a slow cooker, which means it’s easy to prepare and requires minimal effort. The vegetables used in this recipe are carrots, celery, onion, potatoes, green beans and tomatoes. It’s also seasoned with thyme, garlic powder and a bay leaf. This soup can easily be adjusted to your own tastes – feel free to add or substitute your favorite vegetables. It’s a great way to use up any vegetables you have in your refrigerator. Serve this soup with a side of crusty bread for a complete meal.
Prep Time
This vegetable soup crock pot recipe takes approximately 10 minutes to prepare. You will need to chop the vegetables, mix the seasonings and add everything to the slow cooker. This is a great recipe to make ahead of time – you can chop the vegetables and store them in the refrigerator until you’re ready to cook. This will save you time on busy days.
Cook Time
This crock pot vegetable soup recipe takes approximately 6 hours to cook on low heat. You can also cook it on high heat for 3-4 hours, but I find that low and slow is the best way to get the most flavor out of the vegetables. You can also adjust the cooking time to fit your schedule – if you need to leave the house, you can set a timer so the soup will turn off after a certain amount of time.
Ingredients
- 2 cups chopped carrots
- 2 cups chopped celery
- 1 onion, chopped
- 3 potatoes, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 bay leaf
- 4 cups vegetable broth
- Salt and pepper, to taste
Instructions
1. Place all of the ingredients in a slow cooker and stir to combine.
2. Cook on low for 6 hours or on high for 3-4 hours.
3. Taste and adjust seasoning as needed.
4. Remove the bay leaf before serving.
Equipment
You will need a slow cooker for this recipe. A 6-quart slow cooker should work well. You will also need a cutting board and knife to chop the vegetables.
Notes
This soup will keep in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To freeze, let the soup cool completely and then transfer to an airtight container. Thaw in the refrigerator overnight before reheating.
Nutrition: Per Serving
Calories: 140, Fat: 1g, Carbohydrates: 29g, Protein: 5g, Sodium: 573mg, Fiber: 5g
Recipe Tips
This soup is very versatile – feel free to substitute your favorite vegetables. You can also add protein such as beans or lentils. This soup can also be made in a pressure cooker – cook on high pressure for 10 minutes, then release the pressure and stir in the vegetables. This soup is perfect for meal prep – it reheats well and tastes even better the next day.
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